Keto Shrimp Alfredo

This keto shrimp Alfredo comes together quickly, showcasing tender shrimp in a creamy garlic-Parmesan sauce with sun-dried tomatoes and kale.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 448 Calories

Ingredients

• 2 teaspoons salt
• 1 tablespoon dried basil
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1 (8 ounce) package cream cheese, cubed
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons salted butter
• 1 teaspoon psyllium husk
• 5 sun-dried tomatoes, cut into strips
• 0.5 cup heavy whipping cream
• 1.5 cups grated Parmesan cheese
• 0.5 cup baby kale

Recipe Instructions

Step 1

Melt butter in a large skillet over medium heat. Add shrimp; reduce heat to medium-low. Cook, turning shrimp after 30 seconds, until only slightly pink, about 1 minute. Add cream cheese and heavy cream; increase heat to medium. Cook, stirring frequently, until cream cheese is melted and no lumps remain, about 2 minutes.

Step 2

Sprinkle garlic powder, basil, salt, and pepper into the skillet and stir well. Mix in Parmesan cheese until well combined. Let simmer until sauce starts to thicken, about 5 minutes. Add psyllium husk. Cook and stir until desired thickness is reached, 5 to 7 minutes more. Fold in kale and sun-dried tomatoes. Remove from heat.